Dessert
LOW-CARB HOMEMADE NUTELLA FUDGE
- 1½ cups raw hazelnuts
- Chocolate Mixture Ingredients
- 4 oz. unsweetened chocolate
- ¾ cup heavy cream
- 2/3 cup stevia/erythritol granulated sweetener
- 4 Tablespoons VitaFiber IMO Syrup (2 Tablespoon stevia erythritol blend may be substituted)
- 3 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 5 Tablespoons butter, room temperature
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Preheat oven to 350 degrees F. Line the bottom and sides of an 8x8 glass pan with parchment paper.
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Spread out hazelnuts evenly on a cookie sheet. Bake hazelnuts for 10-12 minutes or until golden brown.
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While still slightly warm, remove as much of the hazelnut skins as possible. I found that the best method for this is to transfer the hazelnuts to a dish towel and vigorously rub the sides of the dish towel back and forth until the loose skins from the hazelnuts are removed.
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In a medium saucepan over low heat, combine chocolate, cream, sweetener, VitaFiber Syrup, stirring consistently.
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Once the mixture is smooth, remove from heat and add vanilla extract.
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Using a food processor, blend the roasted hazelnuts until they form into a hazelnut butter.
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Next, add the chocolate mixture to the hazelnut butter and blend together until smooth.
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Add butter and cream cheese to the chocolate hazelnut mixture and blend until fully incorporated.
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Transfer the fudge mixture to the prepared 8x8 glass pan.
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Spread the fudge out evenly and cool in fridge until solid (about 2 hours).
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The fudge can be stored in the freezer for longer term storage. Plan at least 2 hours of cooling in the fridge before serving.
